Tag: beef
Beef Kafta
Beef Kafta
Every country in the Middle East has their version of this recipe; whether it is called kofta, kefta, koobideh, or kafta. Lebanese beef kafta consists of heavily seasoned ground beef formed into oval shaped patties, not formed onto skewers, and are either grilled or broiled. The kafta are served with Lebanese rice, pita, and a salad.
Equipment
- food processor
Ingredients
- 1 lb ground beef
- 1/4 cup parsley chopped
- 1/2 medium onion diced
- 2 tsp 7 spice
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Instructions
- Place the onions and parsley in a food processor. Pulse until everything is finely chopped.
- Mix together all of the ingredients.
- Turn on your oven’s broiler. Portion out the beef into 6 portions. Shape into a flattened oval shape. Place the kafta on a rack on a baking sheet lined in foil.
- Broil the kafta for 5-6 minutes a side.
Lebanese 7 Spice
In the Arabic world, the word “baharat” translates to spices. Lebanese 7 spice is referred to as baharat, as the word is used interchangeably. The spice blend consists of allspice, black pepper, cinnamon, coriander, cumin, cloves, and nutmeg. Other variations of the spice can include cardamom, paprika, ginger, and ground fenugreek seeds. 7 spice is used in numerous dishes such as beef kafta, stuffed grape leaves, rices, stews, and much more.
Ingredients
- 1 tbsp allspice
- 1 tbsp ground coriander
- 1 tbsp ground cinnamon
- 1 1/2 tsp black pepper
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground cloves
- 1 1/2 tsp ground nutmeg
Instructions
- Mix all of the spices together.
Beef Noodle Soup
Beef Noodle Soup
Beef noodle soup is considered the national dish of Taiwan. It is so popular that there is an annual Beef Noodle Festival in Taipei where chefs compete for the title of best beef noodle soup in Taiwan. The soup consists of beef and tomatoes with a variety of spices braised for long periods of time, served over wheat noodles and topped with chopped green onions and cilantro. It also contains some type of vegetable, usually bok choy, gai lan, or pickled mustard greens.
Servings: 4
Ingredients
Spice Bag
- 2 whole black cardamom
- 2 bay leaves
- 2 star anise
- 2 slices Chinese licorice
- 1 tbsp Sichuan peppercorns
- 1 tbsp goji berries
- 1 tsp fennel seeds
Beef Noodle Soup
- 1 1/2 lbs boneless beef shank meat cut into small pieces
- 6 tbsp vegetable oil
- 2 heads garlic peeled
- 3” ginger sliced
- 1/2 large onion sliced
- 5 green onions chopped
- 3 tbsp spicy bean paste
- 2 tbsp rock sugar
- 1/2 cup light soy sauce
- 1/2 cup shaoxing cooking wine
- 1 tbsp dark soy sauce
- 2 large tomatoes chopped
- 2 tsp beef bouillon
- 3 quarts water
- baby bok choy 1 per serving; blanched for 2 minutes
- wheat noodles fresh, frozen, or dried; prepared according to package
Garnish
- green onions chopped
- cilantro chopped
Instructions
- In a large pot over medium heat, lightly dry toast all of the spice bag ingredients for 2 minutes until aromatic.
- Let cool. Place in an empty tea bag and set aside.
- In the same pot, bring some water to boil. Add the beef shank meat in and blanch for 1 minute.
- Strain the meat and set aside.
- In the same pot over medium high heat, add in the cooking oil. Sauté the green onions, garlic, ginger, and onion for 2 minutes.
- Add in the bean paste and rock sugar, sautéing for 1 minute.
- Pour in the soy sauces and cooking wine.
- Add in the beef, tomatoes, and bouillon. Cook for 5 minutes until the tomatoes soften.
- Pour in the 3 quarts of water and add the spice bag. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 2 hours.
Lampreado
Lampreado
Lampreado, aka payagua mascada, are fried patties consisting of ground beef, mashed cassava, and lots of green onions. The ingredients are turned into a dough, formed into patties, dredged in flour, then fried until golden brown. The lampreado can be served as an appetizer or as a main course with a salad.
Equipment
- potato masher or ricer
Ingredients
- 1 lb ground beef
- 2 lbs cassava
- 3 garlic cloves chopped
- 6 green onions chopped
- 1/2 cup beef stock
- 1 tbsp salt
- 1 tsp ground cumin
- 2 tbsp cornstarch
- flour
- vegetable oil for frying
Instructions
- Bring a pot of salted water to a boil. Boil the cassava for 30 minutes. Drain and let cool.
- Heat up 2 tbsp oil cooking oil in a sauté pan over medium high heat. Sauté the green onions and garlic for 2 minutes.
- Add in the ground beef. Brown for 8 minutes. Drain any excess grease.
- Add in the beef stock and simmer until evaporated. Let cool.
- Using a potato masher or ricer, mash the cassava until smooth. Stir in the ground beef mix, cumin, salt, and the cornstarch until a dough forms.
- Roll the dough into golf ball sized balls.
- Flatten each ball into a 1/2” thick patty.
- Dredge each patty in flour.
- Heat up 1/2” deep of cooking oil in a large sauté pan over medium high heat. Cook the lampreado in batches, making sure to not overcrowd the pan.
- Fry for 3-4 minutes a side until golden brown.
- Drain the grease from the lampreado on a rack.
